Tropical Coconut and Chocolate Trifles
Lindt Excellence Dark 70% Bar 100g
- For the chocolate custard:
- 300 g custard
- 100 g Lindt Excellence Coconut Intense Dark Chocolate, finely chopped
- For the trifle:
- 325 g chocolate muffins, cupcakes or cake (without frosting)
- 4 tbsp dark rum
- 4 tbsp coconut chips
- 200 ml double cream
- 30 icing sugar
- To decorate:
- Lindt Excellence White Chocolate with a Touch of Vanilla, grated into curls
- Lindt Excellence 70% Cocoa Dark Chocolate, grated into curls
- Coconut chips
For the chocolate custard: pour the custard into a medium saucepan and slowly bring to a simmer. Add the chopped Lindt Excellence Coconut Intense Dark Chocolate and stir until melted and smooth. Pour into a heat-proof bowl. Leave to cool completely before covering and chilling for 1 hour or until completely chilled.
Meanwhile, crumble the chocolate muffins/cupcakes/cake into a bowl (you want to break them up enough to have small 2.5 cm pieces - but not so much that they disintegrate into crumbs). Pour over the rum and mix gently to coat. Leave to soak for 10 minutes.
Set out 4 whisky-style glasses onto a flat surface. Divide the rum-soaked chocolate muffins equally between each. Top with a tablespoon of coconut chips followed by ¼ of chocolate custard. Repeat for the remaining glasses. Cover and chill in the fridge for at least 2 hours (or up to 24 hours).
Whip the cream and icing sugar until stiff peaks form.
Spoon or pipe on top of the chilled custard layer. Decorate with a sprinkling of coconut chips and white and dark chocolate curls.
Serve straight away or chill until ready-to-serve.
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